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Sencha from Uji, Wazuka, Gokô cultivar

Type of tea : Futsumushi (normal-steamed) sencha
Origin :Ishidera, Wazuka municipality, Sôraku district, Kyôto prefecture
Cultivar : Gokô
Harvest : May 3, 2018
Sencha from Uji, Wazuka, Gokô cultivar

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Wazuka is the largest “Uji tea” producing area. Originally, it was more of a sencha-growing area, but today we essentially find shaded teas, as this has been the general trend in Kyôto Prefecture. Moreover, most of the “Uji senchas” are in fact shaded. However, Kagoshima Wataru produces kabuse-chas and true unshaded senchas, of which this is an example.
This tea is made from the excellent Gokô cultivar. It is a variety that originated in Uji since it was selected from a local zairai tea tree. It is registered as a cultivar for shaded teas and is used in particular for high-quality gyokuros. However, to our very great pleasure, the producer has used it to make an unshaded sencha!
This Gokô sencha has a rich, fruity fragrance evoking ripe grapes and figs, with also a buttery touch and something almost alcoholic. In short, this sencha provides a more subtle version of the aromas that are so seductive in gyokuros and kabuse-chas made with this cultivar.
In the mouth, umami is quite present at first, but then we find the typical Gokô aromas. A light touch of astringency brings depth to the very round, mouth-watering liquor.
The subsequent infusions are more airy, and also greener.
This is a highly aromatic sencha that is extremely intriguing since it has the qualities of an unshaded tea and yet some of the aromas that are more often found in gyokuros, as well as the sweetness naturally present in cultivars intended to be used for shaded teas.

Brewing suggestion
  • Quantity of leaves: 4g / 1.3 tsp
  • Quantity of water : 70ml / 1/4 cup
  • Water temperature : 70°C / 158°C
  • Brewing time : 60s

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Sencha from Uji, Wazuka, Gokô cultivar

USD $17.33  / 100g

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